hattyfoods
Healthy Curry leaves chutney / Chutney recipe / Curry leaves thokku /karivepaku chutney recipe with step by step photos and instructions. Curry leaves has many health benefits if consumed on regular basis. It has the ability to control diabetes and these are rich in iron hence its good for anemic.
Curry leaves chutney is very easy to make with few handful of ingredients. And the best part of this chutney is you can preserve it in refrigerator up to 1 week. This chutney goes well with idli, dosa, utthapam and also with plain steamed rice. There are many ways this curry leaves chutney is made, i follow a recipe from a old cookbook to make this healthy curry leaves chutney
Curry leaves -Always best to use fresh curry leaves in this chutney however you can also use dried curry leaves if your not able to source fresh ones
Chana dal & Urad dal – I personally use these two dals in most of my chutney recipes it gives nice flavour and also helps in thickening
Garlic – Gives nice flavor to curry leaves chutney
Chili – I have dried red chili but you can also use green chilies
Coconut – It is completely optional and you can skip it If you are planning to store it for sometime then skip it
Healthy Curry leaves chutney / Chutney recipe
Ingredients
Healthy Curry leaves chutney
- 1 tbsp Oil
- 1 tbsp Channa dal
- 1 tbsp Garlic cloves
- 1 cup Curry leaves packed
- 1 tsp Cumin / Jeera
- 1 tsp Coriander seeds
- 5 Dried Red chili
- ¼ cup Coconut
- Gooseberry sized Tamarind
- Salt
- Water
Instructions
Healthy Curry leaves chutney
- Heat a pan with oil, add chana dal, urad dala nd garlic pods and saute for 2 minutes
- Add cleaned curry leaves and saute till it shrinks
- Now add cumin & coriander seeds and roast it till it turns aromatic
- Add red chili and saute for 1 minute
- Add coconut and mix it well and cook for 1-2 minutes and switch off the flame and allow it to cool completely
- Add curry leaves mixture into a grinding jar along with tamarind, required salt and water
- Grind it into slightly coarse
- In a small tadka pan heat oil add mustard seeds, once it crackles add curry leaves, dired red chili and switch of the flame and add the tempering over chutney
- Serve it with idli, dosa or with hot rice
Notes
